<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="14117" val="81186">钵蒸菜</h1><div class="bmayi mbm" >
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					十一国庆快到了，这是退伍军人伯伯最为看重的日子，和KEN说好了，把伯伯婶婶接来，节日的餐桌，咱们要为两位老人上一钵红红火火的蒸菜——豆豉蒸南瓜！				</div>
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10-30分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">南瓜</a></label></span><span class='right'>1斤左右</span>
					</td><td>						<span><label class="fcbm inblok">干豆豉</label></span><span class='right'>2大匙</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">枸杞</a></label></span><span class='right'>1小撮</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">蒜末</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">辣椒末</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">蒸鱼豉油(李锦记)</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">糖少许</label></span><span class='right'>适量</span>
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					<h2>钵蒸菜的做法步骤</h2>
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							<p><span class="fwb">1.</span> 南瓜削皮，用不锈钢勺挖除软肉层的瓜瓤，切成小块备用；</p>
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							<p><span class="fwb">2.</span> 自制豆豉酱：将干豆豉洗净，浸泡3-5分钟，略为切碎。锅内注入适量油，五六成热时下1中蒜泥爆香锅，放入豆豉和辣椒末煸炒至豆豉出香汁，加入糖和蒸鱼豉油调味，加入少许水，炒匀出锅。(豆豉酱是作菜极好的调味料，一次可以多做些装密封盒冰箱冷藏。)</p>
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							<p><span class="fwb">3.</span> 将1浇上自制豆豉酱，上蒸笼蒸约20分钟，上桌前拌匀即可。</p>
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					<h2>小贴士</h2>
					<p>豆豉不仅能调味，而且可以入药。中医学认为豆豉性平，味甘微苦，有发汗解表、清热透疹、宽中除烦、宣郁解毒之效，可治感冒头痛、胸闷烦呕、伤寒寒热及食物中毒等病症。</p>
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